garlic clove, minced
Gruyere cheese, shredded (2 1/2 ounces)
Parmesan cheese, freshly grated (1 1/2 ounces)
mixed chopped herbs, (I use lemon thyme, oregano, and basil)
panko, (Japenese bread crumbs)
salt and freshly ground black pepper, to taste
- Preheat oven to 450°F. Heat the olive oil in a medium saucepan. Add the shallot and garlic and cook over moderate heat until softened, about 4 minutes. Add the rice and cook, stirring for 30 seconds. Stir in the water and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the water has been completely absorbed, about 10 minutes. Scrape the rice into a bowl and let cool to room temperature.
- Stir the Gruyère, 1/4 cup of the Parmesan and all the chopped herbs into the rice.
- Season the rice with salt and pepper.
- In a medium stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form. Stir one-fourth of the whites into the rice to loosen the mixture, then stir in the remaining whites. Roll the rice into 1 1/2 inch balls. (Periodically wetting your hands will keep the rice from sticking to you and will allow you to make more compact rice balls.)
- In a shallow bowl, toss the panko with the remaining 1/4 up of Parmesan. Dredge the rice ball in the panko crumbs and transfer to a large baking sheet. Bake the rice balls in the upper third of the oven for 25 minutes or until golden and crisp. Let stand for 5 minutes then transfer to a platter and serve.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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